Caprese Israeli Couscous
Author: 
Recipe type: entree, side dish, vegetarian, heirloom tomatoes, couscous, pearled couscous, basil, pine nuts
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • COUSCOUS:
  • 1⅓ cups Dry Israeli (pearled) couscous
  • 1¾ cups water
  • 1 tablespoon olive oil
  • 1 cup mini heirloom tomatoes, halved, quartered, whatever
  • 4 ounces (1/2 container) bocconcini (baby) mozzarella, halved
  • 10 whole basil leaves, chiffonade
  • 3 tablespoons pine nuts, lightly toasted
  • DRESSING:
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon garlic, minced
  • ¼ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 whole lemon, juiced
Instructions
  1. Start by bringing the water to a boil.
  2. In a separate pot or sauce pan add the couscous and olive oil and cook over medium heat until lightly toasted, stirring occasionally.
  3. When the water is boiling, slowly add it to the couscous.
  4. Bring to a boil, then reduce the heat, cover and let it simmer for 12 minutes or until the liquid has been absorbed.
  5. While the couscous is simmering away, wash the tomatoes and cut them in half. The small ones you can leave whole. Set aside. Do the same with the mozzarella. Stack the basil, roll tightly and slice thinly to create ribbons.
  6. In a small dry pan, add the pine nuts and cook over low heat until toasted. Remove from heat. Keep your eye on them so they don't burn!
  7. Once the couscous is cooked, transfer to a bowl. Add the tomatoes, mozzarella, basil and toss lightly. The heat from the couscous should melt the mozzarella a little.
  8. For the dressing, combine balsamic vinegar, lemon juice, minced garlic, salt and pepper in a small bowl. Pour over couscous, add the tablespoon of olive oil, give it one good toss. Sprinkle the toasted pine nuts on top and enjoy!
Recipe by Not A Leaf at http://notaleaf.com/caprese-israeli-couscous/